Queen City Chili

Queen City Chili  recipe

https://www.splendidtable.org/story/2024/01/12/queen-city-chili

 

INGREDIENTS

2 tablespoons vegetable oil

2 cups Spanish onion, very finely diced

2 tablespoons garlic, minced

1 quart cold water

2 pounds ground beef, at least 80% lean

3 beef bouillon cubes

1 (6-ounce) can tomato paste

3 bay leaves

2 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons Hungarian paprika

½ teaspoon ground allspice

½ teaspoon ground Korintje or Mexican cinnamon

½ teaspoon ground cayenne pepper

¼ teaspoon ground cloves

2 tablespoons yellow mustard

1 tablespoon Worcestershire sauce

2 teaspoons Tabasco sauce

1 to 2 additional teaspoons salt, to taste

DIRECTIONS 

In a 4-quart saucepan or stockpot, heat the vegetable oil over medium-high heat 

until a piece of onion tossed in sizzles fiercely. Add the onion and garlic and sauté, 

stirring constantly, until the onions are rendered and just starting to brown, 4 to 6 

minutes. Turn off the heat and add the cold water to stop the cooking. Crumble the beef 

into the pot and use a potato masher or spatula to work the beef in the water until it 

comes apart completely. Turn the heat back up to medium high and bring to a boil, 

working the beef constantly to keep breaking it up until it is a fine slurry. Skim 

any scum or foam that rises. Once it comes to a boil, add the bouillon cubes and tomato 

paste and return to a boil.

Reduce heat to maintain a low boil, and add the bay leaves, chili powder, cumin, paprika, 

allspice, cinnamon, cayenne, and cloves. Maintain a low boil to cook down to desired 

consistency, about 3 hours, skimming any fat as it rises. Stir more often as it 

thickens to prevent scorching. The chili is ready when a spoonful of it dolloped 

onto a plate doesn’t bleed watery broth; it should hold up at about the consistency 

of a thick milkshake. Reduce heat to a simmer, add the mustard, Worcestershire, and 

Tabasco, simmer 15 more minutes, taste for seasoning, and add additional salt if 

desired.

This is best refrigerated overnight and reheated in a saucepan. When taking from the 

refrigerator, discard any fat from the surface. 

Making a plate (or Bowl) of chili

The ordering key to a chili parlor is thus, and will guide you in your own kitchen as well:

1-way: Chili, plain in a bowl. Enough said.

2-way: Chili with beans to taste, or with spaghetti. With beans, it’s served in a bowl. 

       With spaghetti, about 2 cups of cooked spaghetti is topped with 1 cup of chili.

3-way: Chili with spaghetti and cheese. See 2-way for proportions of spaghetti and 

       chili. Top with 2 ounces mild cheddar, grated on the smallest side of a box grater 

   in long, smooth strokes to create long, cotton-like threads.

4-way: Chili with spaghetti, beans, and cheese. Heat canned kidney beans in the liquid 

       they come in, then drain them well. Add ½ cup of beans to top the chili before 

   adding the cheese.

5-way: Chili with spaghetti, beans, cheese, and onions. Add ¼ cup very finely diced 

       yellow Spanish onion after the beans and before the cheese.

Many restaurants come up with other “ways” to order chili, such as adding goetta 

     (p. 151) or hot dogs to the plate. My advice is to stick to a 5-way or a 3-way.

Pro tip: If your pasta isn’t well drained, it will contribute to a watery plate 

     of chili.

This is the top, and worst, Cincinnati chili fail. Drain your pasta into a colander in a 

clean sink, and shake up and down until the pasta drips no more water.

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GERMAN POTATO SALAD IN THE CROCКРОТ Nancy Roedel

Nancy Roedel

• 5 lbs. potatoes, boiled
• 1 Tbsp. salt
• 1 1/2 c. vinegar
• 1 Tbsp. mustard
• 1 1/2 c. sugar
• 1/2 c. flour
• 1/2 c. oil
• pickle relish
• 3/4 c. water
• bacon

Bring vinegar, sugar and oil to boil. 

Mix flour with water, and stir into vinegar mixture slowly. 

Add remaining ingredients, including bacon pieces, and mix with potatoes. 

Put in crockpot and heat through.

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Bacon in the oven

 

Place it into a 400 F oven and bake for 10-20 minutes, depending on how crispy you like your bacon. 

 The wire rack will let the air circulate around the bacon, so you don't have to turn it, and it will also let the fat drip down, so the bacon isn't too greasy. 

 The baking sheet will catch those drippings to prevent a fire, and you can use them for later.

 

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Penne Pasta bake

https://sutanndo.com/cheesy-baked-penne-pasta-with-alfredo-and-spaghetti-sauce/ 

Cheesy Baked Penne Pasta with Alfredo and Spaghetti Sauce

Cheesy Baked Penne Pasta with Alfredo and Spaghetti Sauce: A Culinary Symphony of Comfort

Dive into a world of comfort and flavor with our Cheesy Baked Penne Pasta, a dish that effortlessly marries the rich creaminess of Alfredo sauce with the robust tang of spaghetti sauce. This culinary masterpiece promises a symphony of textures and tastes that will transport you to a place of pure satisfaction. Let’s unravel the layers of this delightful recipe and discover how you can bring a touch of gourmet comfort to your table.

Our Cheesy Baked Penne Pasta with Alfredo and Spaghetti Sauce is a testament to the power of simple ingredients coming together to create a comforting masterpiece. The al dente penne provides the perfect canvas for the creamy ricotta, the savory Alfredo, and the zesty spaghetti sauce to weave their magic.

This recipe is not just about the combination of cheeses or the perfect blend of sauces—it’s about creating an experience that resonates with comfort, warmth, and indulgence. The layers of flavors, from the herby ricotta to the golden-baked mozzarella, ensure that every bite is a journey through a symphony of taste.

Perfect for family dinners, potlucks, or those days when you crave a culinary hug, this Cheesy Baked Penne Pasta is a surefire way to make your table the center of warmth and satisfaction.

Ingredients:

For the Baked Penne Pasta:

• 1 pound penne pasta
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 cup ricotta cheese
• 2 cups Alfredo sauce
• 2 cups spaghetti sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions:

Step 1: Cook the Penne

1. Preheat your oven to 375°F (190°C).
2. Cook the penne pasta according to the package instructions until al dente.
3. Drain the pasta and set aside.

Step 2: Create the Cheese Mixture

1. In a large bowl, combine the ricotta cheese, half of the mozzarella, half of the Parmesan, dried oregano, dried basil, salt, and pepper.
2. Mix until well combined, creating a luscious cheese mixture.

Step 3: Layer the Pasta

1. In a baking dish, spread a thin layer of Alfredo sauce.
2. Add a layer of cooked penne pasta on top of the Alfredo sauce.
3. Spoon half of the cheese mixture over the pasta.
4. Pour half of the spaghetti sauce over the cheese layer.
5. Repeat the layers, finishing with a sprinkle of mozzarella and Parmesan on top.

Step 4: Bake to Perfection

1. Cover the baking dish with aluminum foil and bake for 25 minutes.
2. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
3. Allow the baked penne to rest for a few minutes before serving.

Step 5: Garnish and Serve

1. Garnish with fresh basil leaves if desired.
2. Serve warm and savor the cheesy goodness of this baked pasta delight.

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https://sutanndo.com/italian-drunken-noodles/2/

ITALIAN DRUNKEN NOODLES

Category: Entree
Cuisine: Italian

Yield: Serves 4

Nutrition Info: 610 calories

Prep Time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Ingredients:

• 8 ounces pappardelle noodles, uncooked
• Olive oil
• 4 spicy Italian sausage links, casings removed
• 1 large onion, quartered and sliced thinly
• 1 ½ teaspoons salt
• 1 teaspoon Italian seasoning
• ½ teaspoon cracked black pepper
• 1 red bell pepper, cored and thinly sliced
• 1 yellow bell pepper, cored and thinly sliced
• 1 orange bell pepper, cored and thinly sliced
• 4 cloves garlic, pressed through garlic press
• ½ cup white white (I used Chardonnay)
• 1 (28 ounce) can diced tomatoes, with juice
• 2 tablespoons flat-leaf parsley, chopped
• ¼ cup fresh basil leaves, julienned, divided use

Preparation:

1. Prepare the pappardelle noodles according to instructions on package; then, drain the noodles very well, and keep them warm while you prepare the sauce.
2. Place a large, heavy-bottom pan or braising pot over medium-high heat, and add about 2 tablespoons of olive oil; once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky), allowing it to brown in the oil for a few moments on each side; once the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment.
3. Next, add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary); once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine.
4. Add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden; next, add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced.
5. Next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3 to 4 minutes to blend the flavors, then turn the heat off.
6. To finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor, and stir in the chopped parsley and about half of the julienned basil.
7. Add the cooked pappardelle noodles directly into the sauce, and using tongs, gently toss and combine the noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper.
8. To serve, add equal portions of the Italian drunken noodles to bowls, and garnish with a sprinkle of the remaining julienned basil (you can even top with shaved parmesan, if desired, and an extra drizzle of olive oil).

Tips & Tidbits for my Italian Drunken Noodles:

• The larger the pan, the better: Use a large, heavy bottom pan (cast iron or a Dutch oven) for this dish, as it retains heat well and will give a little extra color and flavor to your peppers and onions; plus, it provides room to add the noodles directly into the sauce at the end, and toss ’em around.
• Pappardelle are best, but don’t sweat it: Pappardelle noodles are the broad or wide egg noodles that look a bit like “ribbons”, and you should be able to find them in the pasta section in most markets—they really are best for this recipe; but if you can’t find them, feel free to substitute whatever type of pasta noodle you like. The flavor will still be amazing.
• Go white or go red: White wine is what’s called for in this recipe, but red wine would also be a delicious choice; use whatever you’d actually like to drink with this dish.
• Looking to leave out the alcohol? No problem: If you’d prefer to leave alcohol out, then simply substitute chicken stock for the wine, and add a little squeeze of lemon at the end for that “brightness” as well.

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Stew Meat Chili

 

Ingredients

▢2 tablespoons olive oil divided

▢3 pounds beef stew meat

▢1 large onion diced

▢1 large green bell pepper diced

▢2 jalapeno peppers seeded and chopped

▢5 cloves garlic minced

▢20 ounces Rotel diced tomatoes and green chilies undrained, (2) 10 ounce cans

▢2 ½ cups beef broth

▢2 tablespoons tomato paste

▢1 tablespoon chili powder

▢1 tablespoon ground cumin

▢2 teaspoons smoked paprika

▢1 ½ teaspoons ground oregano

▢1 ½ teaspoons ground coriander

▢1 teaspoon cayenne pepper more or less to desired spice level

▢Salt and pepper to taste

▢15.5 ounces kidney beans rinsed and drained

Instructions

1. In a large dutch, add a tablespoon of olive oil and heat on medium high heat. Working in batches, add the stew meat and brown it on all sides. (Drain any excess fat between batches) Place the meat in a bowl after browning and set aside.

2 tablespoons olive oil,3 pounds beef stew meat

2. After browning all the meat, add another tablespoon of olive oil and the diced onions, bell peppers, and jalapeño peppers into the dutch oven and sauté the onions about 3-4 minutes until they begin to soften.

1 large onion,1 large green bell pepper,2 jalapeno peppers

3. Then add the minced garlic and sauté for a minute until fragrant.

5 cloves garlic

4. Place the browned meat back into the pot and add the diced tomatoes, broth, tomato paste, spices and stir to combine thoroughly.

20 ounces Rotel diced tomatoes and green chilies,2 ½ cups beef broth,

2 tablespoons tomato paste,1 tablespoon chili powder,1 tablespoon ground cumin,

2 teaspoons smoked paprika,1 ½ teaspoons ground oregano,

1 ½ teaspoons ground coriander,1 teaspoon cayenne pepper,Salt and pepper

5. Bring to a boil and then reduce the heat to a simmer uncovered, simmering for about 2 hours, stirring occasionally.

6. Stir in the drained kidney beans during the last 30 minutes of cooking.

15.5 ounces kidney beans

7. Serve with rice or a small pasta like elbow or ditalini and top with any favorite chili toppings like , diced avocado, diced onions, shredded cheese, sour cream, cilantro and tortilla chips.

Notes

Swap the kidney beans for a different kind of bean like cannellini beans or pinto beans.

Substitute the stew meat for ground beef or ground turkey.

Use any diced tomatoes you’d like other then Rotel with chilis.

Leave out the jalapeños and cayenne pepper if you prefer less spiciness to your chili.

For a thinner chili, you can add an extra ½ cup of broth.

For a thicker chili, you can make a cornstarch slurry by mixing 2 teaspoons cornstarch with 1 tablespoon cold water then mix it into the chili. Cook and allow the sauce to thicken before serving.

Adding the beans towards the end of the cook time helps to keep them from becoming too mushy. You can add them earlier if you’d like.

Cook low and slow to give time for the meat to become tender and the flavors to really come together.

The longer it cooks and sits, the more the flavors meld together so leftovers taste amazing.

Leftovers can be stored in an airtight container in the refrigerator for 3-5 days. Freeze for up to 2 months.

recipe

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Pork Stew

 

Ingredients

2 tablespoons olive oil

1 yellow onion diced

3 medium carrots sliced

4 cloves garlic minced

8 ounces bacon diced

2 pounds boneless pork shoulder cut into small cubes

1 pound potatoes peeled and cut into 1-inch cubes

2 cups beef broth

14.5- ounce diced tomatoes 1 can

2 teaspoons Italian seasoning

1 teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons all-purpose flour

Instructions

In a large soup pot or dutch oven, heat two tablespoons of olive oil over medium heat.

2 tablespoons olive oil

Add the diced onions and carrots and sauté for approximately 4-5 minutes until the onions are translucent.

1 yellow onion,3 medium carrots

Then add the minced garlic and stir for one minute.

4 cloves garlic

Add chopped bacon and pork and cook for two minutes to sear the pork.

8 ounces bacon,2 pounds boneless pork shoulder

Stir in the remaining ingredients (except the flour), bring to a boil.

1 pound potatoes,2 cups beef broth,14.5- ounce diced tomatoes,2 teaspoons Italian seasoning,1 teaspoon paprika,1 teaspoon salt,½ teaspoon black pepper

Cover and reduce the heat to low and simmer for 45 minutes until the potatoes and pork are fork tender.

Once tender, mix the flour with 4 tablespoons of cold water and mix to combine. Then add it to the stew and simmer for an additional 5-10 minutes to thicken the broth.

2 tablespoons all-purpose flour

Serve garnished with fresh parsley if desired

recipe

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